Sunday, September 19, 2010

Grilled Swordfish, Fennel & Red Onion

Perusing the produce section of Whole Foods the other day, I stopped by the fennel.  Fennel is a unique vegetable with a light licorice flavor that is wonderfully summery and Mediterranean.  Looking at the bulb with its whispy fronds, I remembered a dinner I'd once prepared for myself from a Giada de Laurentiis recipe: Tuna Spiedini - kebabs with tuna, fennel, green onions, red onions & tomatoes.  They were delicious, but I was looking for something a little simpler for my weeknight meal.  I grabbed a swordfish steak, two small fennel bulbs and a red onion and made a delicious salad of grilled fish and vegetables.

Here's what to do: Cut a swordfish steak (about 1/3 lb. per person) into approximately 1-inch cubes. Place in a bowl and toss in olive oil, salt, pepper and herbes de Provence.  Thread the pieces of fish on skewers.  Cut the fronds and the end off of the fennel bulbs, remove the outer layers and cut the bulb into wedges.  Do the same with the red onion.  Skewer the fennel and onion wedges, drizzle with olive oil and sprinkle with salt, pepper and herbes de Provence.  Place the skewers on a heated grill and cook until the fish is cooked through and the vegetables are tender - about 8 - 10 minutes for the fish and 12 - 15 minutes for the vegetables.  Serve atop arugula.  Drizzle with more extra-virgin olive oil.  Squeeze lemon over the top and spinkle with sea salt.

This combination of flavors is refreshing and delicious.

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